Carbonation Problems

I'm having some carbonation problems.

If I force carb a keg that's warmer than serving temps it has carbonation at that temperature, but not when chilled...is this normal and should the force carbbing happen at serving temps?

Also, I've tried using the carb tabs a few times for when I have more beer than will fit in the keg or when I'm out of priming sugar and want to bottle and I've had very inconsistent results...some bottles carb, but many do not. When bottle conditioning is there a timeframe where the bottles should be cold conditioned? or should they just go into the fridge a few days before drinking them to get them carbbed at "serving temperatures".

Any help or advice...


Thanks.

It depends on the temps and CO2 levels. As the beer cools it absorbs into the beer. That is why at 15psi @ room temp it has carb but when you chill it it does not. I room temp force carb at 25-30 psi then chill. It comes out to 12-15psi evertime. There are charts floating about here some place...

I am not going to touch the priming sugar question as I just got out of a lengthy disscussion on the subject.

Zamial said:

It depends on the temps and CO2 levels. As the beer cools it absorbs into the beer. That is why at 15psi @ room temp it has carb but when you chill it it does not. I room temp force carb at 25-30 psi then chill. It comes out to 12-15psi evertime. There are charts floating about here some place...

I am not going to touch the priming sugar question as I just got out of a lengthy disscussion on the subject.

Click to expand...

Oh...that's good information. I'll share that with my brew partners. Sounds like 10-15 psi above your target then